Korean Bulgogi

Ingredients

• •2 lbs Beef ribeye
• •2 medium Asian pear
• •0.5 cup Soy sauce
• •3 tbsp Sesame oil
• •3 tbsp Brown sugar
• •8 cloves Garlic
• •3 inches Ginger
• •6 stalks Green onions
• •2 tbsp Sesame seeds
• •8 oz Shiitake mushrooms
• •2 medium Pear onion
• •2 cups Rice

Instructions

1. 1

   Slice 600g ribeye or brisket against the grain into thin strips (¼-inch thick). This is critical - slightly freeze the meat for 30 minutes to make slicing easier. The thin slices will absorb the marinade better.

   💡 Freezing makes paper-thin slicing achievable at home. The grain direction matters - cut perpendicular to the muscle fibers for tenderness.

2. 2

   Prepare the marinade: Mix 80ml soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated Asian pear (or 1 teaspoon rice vinegar), ½ teaspoon black pepper, and 1 teaspoon toasted sesame seeds.

   💡 The grated pear is a traditional tenderizer - its natural enzymes break down proteins. Use Asian pear if available.

3. 3

   Add the sliced beef to the marinade. Massage thoroughly with your hands to ensure even coating. Cover and refrigerate for at least 2 hours, or overnight for best results. The sugar will caramelize during cooking.

   💡 Hands work better than utensils for coating every surface. The longer it marinates, the more tender and flavorful.

4. 4

   Heat a grill or cast iron pan over high heat until smoking. Add beef in a single layer (work in batches). Sear for 1-2 minutes per side until charred and caramelized. Don't overcrowd.

   💡 Cast iron holds heat best for that caramelized char. High heat is essential - low heat steams instead of sears.

5. 5

   Finish with 2 sliced green onions and 1 more tablespoon sesame seeds. Serve immediately with steamed rice, lettuce wraps, and banchan (Korean side dishes).

   💡 Resist the urge to stir! Letting it sit creates the fond (caramelized bits) that packs enormous flavor.

6. 6

   Add veg last Marinate for at least 30 minutes for best flavor.

   💡 Vegetables should retain some crunch - they add texture and freshness to the rich beef.

7. 7

   Transfer to a warm serving platter, garnish with toasted sesame seeds and julienned green onions. Serve immediately with steamed rice and lettuce wraps.

   💡 The visual presentation matters - arrange meat in a neat pile rather than a messy heap.

8. 8

   Serve immediately while hot, garnished with fresh herbs or appropriate accompaniments as desired.

   💡 Fresh herbs add brightness and visual appeal - presentation matters as much as flavor.